How to make it

  • Spread flourin shallow dish. Beat eggs in second shallow dish.
  • Combine almonds,bread crumbs,and cornstarch in third shallow dish.
  • Pat chicken dry with paper towel and season with salt and pepper. One at a time,coat cutlets lightly with flour,dip in egg,and dredge in almond mixture,pressing to adhere.
  • Heat 1/4c oil in large nonstick skillet over med-high heat until just smoking. Cook half of cutlets until golden brown,2 to 3 mins per side. Drain on paper towel-lined plate. Wipe out skillet and repeat with remaining oil and cutlets. Serve
  • Note: If you can't find pre-packaged chicken cutlet,make your own by slicing boneless,skinless chicken breasts in half horizontally with a knife.

Reviews & Comments 1

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    " It was excellent "
    valinkenmore ate it and said...
    This sounds great - thanks for the great post!
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